The famous Rajasthani Dal Bati considered a very special in Indian cuisine. It is a very spicy and tasty to eat, it is made in a special way. Generally served with sweet churma and buttermilk.

Ingredients for the daal:

  • Chickpea(chana dal): 1/4 cup
  • Pigeon pea(arhar): 1/4 cup
  • Mung beans(moong dal): 1/4 cup
  • Vigna mungo( urad dal): 1 tablespoon
  • Chili powder: 2 teaspoons
  • Turmeric powder: 1/4 teaspoon
  • Cumin-coriander powder: 1/2 teaspoon
  • Ground spices powder: 1/2 teaspoon
  • Cloves: 2
  • Bay leaves: 2
  • Cumin seeds: 1 teaspoon
  • Green chili: 2 finely chopped
  • a pinch of asafoetida
  • Dried mango powder: 2 teaspoons
  • Tamarind pulp: 2 teaspoons
  • Ghee: 3 tablespoons
  • Salt to taste

For the baaties (for 6baaties):

  • Wheat flour: 1/2 cup
  • Semolina: 1/4 cup
  • Bengal gram flour: 1 tablespoon
  • Milk: 4 tablespoons
  • Melted ghee: 2 tablespoon
  • Salt to taste
  • Melted ghee for pouring on crushed baaties
  • Churma

How to cook the daal:

  1. First of all, Clean and wash all the type of dals and add 4 cups of water in Pressure cooker, and cook for 2 to 3 whistles or till the dals are cooked.
  2. Another side, Take a bowl and combine the chili powder, turmeric powder, cumin-coriander powder, hot spices powder with 3 tablespoons of water and mix well. Keep aside.
  3. After that, heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chilies and asafoetida.
  4. Whenever the cumin seeds are crackle, add the prepared masala paste and sauté for  2 minutes.
  5. Add the cooked dals, mango powder, tamarind pulp and salt as your taste and simmer for 5 to 7 minutes.
  6. Even more, adjust the consistency of the daal before serving and if required, add some water.

Prepare the baaties:

  1. Furthermore, In a deep bowl, mix all the baaties ingredients and knead into a firm dough. Knead well for 5 minutes.
  2. Divide the dough into 10 equal portions and shape each portion into an even sized round.
  3. After that, boil the water in a broad vessel and drop the baaties in the boiling water. Cook for 20 minutes over a high flame.
  4. When the baaties are done, drain and keep aside.
  5. Heat up the flame and put the baaties on the grill of the tandoor.
  6. At least, cook them on a medium flame for 25 minutes until it becomes little dark golden.
  7. In addition, cook the baaties over a medium flame will ensure that the baaties are cooked on the insides also.
  8. As a result is the baaties are ready, arrange the baaties on a serving plate.
  9. Finally, break each baaties into small pieces and pour the melted ghee over the baatis.
  10. Especially relevant pour the dal over the crushed baaties, mix together well and serve with sweet churma, garlic chutney, and buttermilk.


  1. Pour hot dal over the crushed baaties.
  2. Serve hot with sweet churma.


  1. You can cook the baatis as deep fry them in hot ghee instead of cooking them in a tandoor.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: